What is Lacinato Kale and is it different from regular kale?

Lacinato (pronounced la-suh-NA-tow) is a variety of kale that has historically been grown in Tuscany, Italy where it is called "Cavolo Nero" or Black Cabbage. It is more tender, less fluffy and has a less coarse texture than popular common curly kale. Find it in the produce section of large supermarkets and farmers' markets from spring to fall.

Can egg be added to the dressing?

Sure! Use our creamy Caesar dressing that we use in our Napa Cabbage Caesar salad recipe instead of this one. It is one of our favorites!

Best Kale Caesar Salad

Name: Lacinato Kale Caesar Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 small clove garlic; ¼ teaspoon coarse kosher salt, plus more to taste; 2 anchovies, chopped; ¼ cup plus 2 teaspoons extra-virgin olive oil, divided; ½ cup freshly grated Pecorino Romano cheese, divided; 2 tablespoons freshly squeezed lemon juice; 1 ½ teaspoons Dijon mustard; Freshly ground pepper to taste; 2 bunches lacinato kale,13- 14 ounces (about 12 cups chopped); 2 cups croutons, either homemade or purchased

Description

This easy Kale Caesar salad made with Lacinato kale (sometimes called Tuscan kale or Dinosaur kale) is an easy 15 minute way to enjoy raw kale and is a great side salad to enjoy with a variety of meals.

Ingredients

Scale

1 small clove garlic

1/4 teaspoon coarse kosher salt, plus more to taste

2 anchovies, chopped

1/4 cup plus 2 teaspoons extra-virgin olive oil, divided

1/2 cup freshly grated Pecorino Romano cheese, divided

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons Dijon mustard

Freshly ground pepper to taste

2 bunches lacinato kale,13- 14 ounces (about 12 cups chopped)

2 cups croutons, either homemade or purchased

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Instructions

Peel and mince garlic clove. Sprinkle ¼ teaspoon salt over the garlic and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic paste into a food processor or blender. Add anchovies, ¼ cup oil, ¼ cup cheese, lemon juice, Dijon and pepper and puree until smooth and pale yellow, about 30 seconds.
Remove and discard thick ribs and stems of kale and tear or chop into bite-size pieces. Wash and spin dry in a salad spinner.
Place kale in a large bowl and drizzle with the remaining 2 teaspoons oil. Using clean hands massage until the leaves are softened and dark green, about 1 minute.
Pour the dressing and some of the remaining cheese over the kale and toss to coat.
Add croutons and cheese and toss to combine. Add additional salt and pepper to taste if desired. Divide among 4 plates to serve.

Notes

Make Ahead: Croutons can be made up to 3 days in advance. Store in an airtight container until ready to enjoy. Dressing can be made up to 3 days in advance. Store in a jar in the refrigerator. Bring to room temperature before tossing with the salad.

Prep Time: 15 minutes
Category: Salad
Method: no cook
Cuisine: American

Nutrition

Serving Size: 2 1/3 cups
Calories: 233
Sugar: 0
Fat: 16 g
Saturated Fat: 3 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 6 g